Dinner Menu

Starters

Sea Scallops served with Sautéed Artichokes and Braised Black Lentils with a Rich Tomato Sauce 12

Potato Torte layered with Sweet Onion and Thyme served with a Cilantro Puree and Sautéed Wild Mushrooms 7

Quail Marinated in Pomegranate with Fingerling Potatoes baked with Goat Cheese Curd, Green Olives and Crushed Tomatoes 12

Beef Rolls filled with Portabella Mushroom and Caramelized Red Onion served on Soft Polenta and a Gorgonzola Sauce 11

Composed Tower of Avocado, Mango and Roasted Shrimp with Basil Oil and Smoked Prosciutto 9

Salads

Mixed Baby Field Greens with Tomato, Cucumber and Radishes served with a Roasted Shallot Vinaigrette 7

Endive and Watercress Salad with Avocado, Crispy Bacon and Candied Pecans dressed with a Vanilla Vinaigrette 9

White Frisee and Shaved Fennel Salad with Basil-Grapefruit Vinaigrette, Goat Cheese, Pistachios and Dried Apricot 9

Arrugola Salad with Gorgonzola Cheese, Roasted Golden Beets and Toasted Pine Nuts with Lemon and Black Pepper Vinaigrette 8

Spinach Salad with Portabella Mushrooms, Mango and Montasio Cheese, dressed with a Duck Bacon Vinaigrette 9

Pasta

Hand-cut Spinach Fettuccine tossed with Crushed Tomatoes, Shrimp, Pancetta and Roasted Artichokes 18

Squid Ink Capellini in a Broth of Local Baby Clams and White Wine with Oven Dried Cherry Tomatoes 17

House-made Black Pepper Tagliatelle with Sweet Garlic, Olive Oil, Red Pepper Flakes and Seared Scallops 19

Cappelacci filled with Lobster and Roasted Corn with a Sweet Pepper Beurre Blanc and Baby Cilantro 21

Agnolotti filled with Braised Short Rib and Roasted Potato, served with its own braising liquid, topped with Montasio Cheese 19

Raviolini filled with Gorgonzola Cheese tossed in a Creamy Pistachio Sauce with Diced Parma Prosciutto 18

Hand-made Potato Gnocchi with a Ragu of Muscovy Duck with Caramelized Carrots and Parsnips 23

Entrées

Beef Tenderloin served on Garlic Potato Puree with Salsify and Bacon, Sautéed Haricot Verts and a Red Onion Caramel Sauce 28

Roasted Eggplant layered with Braised Lamb Shank, Oregano and Pecorino Cheese, served with a Roasted Pepper Sauce 22

Free Range Veal Ossobuco with a Rosemary and Lime Gremolata served with Parmesan Polenta, Carrots and Pearl Onions 27

House-made Sausage selection served with Braised Cannellini Beans with Zucchine and Tomato Filet 23

Pan Seared Muscovy Duck Breast served with a Turnip and Taleggio Cheese Torte, Roasted Pear and a Star Anise Sauce 26

Filet of Black Cod served on a Cauliflower Puree, Sautéed Snow Peas, Wild Mushrooms and Cipollini Onions 25

Roasted Whole Boneless Branzino served with Sautéed Spicy Spinach and Red Potatoes Roasted with Lemon Zest 26